Turkish Poached Eggs with Orange Spicy Butter and Herbs
Poached eggs with lemony yogurt and herbs in orange spicy melted butter
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Servings: 2 people
Calories: 537kcal
Pin Recipe
Equipment
- 1 dutch oven or medium sized pot
- 1 slotted spoon
Ingredients
Poached Eggs
- 4 eggs (fresh if possible)
- 2-3 tablespoon apple cider vinegar or white vinegar
Orange Spicy Butter
- ¼ cup butter
- ⅓ cup orange juice
- 2 teaspoon red pepper flakes
- ½ tablespoon paprika
- 1 teaspoon cumin
- 1 pinch cayenne pepper (more if you like it spicy)
For Serving
- 2 cups yogurt (plain full fat or greek yogurt)
- 2 tablespoon lemon juice
- herbs of choice (Dill, parsley, and chives are good choices)
- black pepper to taste
Instructions
How to Make the Perfect Poached Eggs
- Bring a dutch oven or pot with at least 3-4 inches of water to a boil.
- Once boiling, add the vinegar and reduce the heat to low.
- Wait until there are no longer bubbles on the water's surface, then stir the water to make a vortex.
- Once the vortex is created, drop an egg into the vortex (do not cook more than 2 eggs at a time). Cook for 3-4 minutes.
- Remove the eggs from the water with a slotted spoon and pat dry with a cloth.
- Repeat the previous steps for the remaining eggs.
Orange Spicy Butter
- Melt the butter in a saucepan and stir in the orange juice and spices. Simmer for 2 minutes.
To Serve
- On two serving plates, spoon out a cup of yogurt and spread evenly on the plate. Stir a tablespoon of lemon juice into each plate of yogurt.
- Add two poached eggs to each plate and top with herbs of your choice, black pepper, and the orange spicy butter.
Nutrition
Calories: 537kcal | Carbohydrates: 24.6g | Protein: 26.1g | Fat: 35.5g | Saturated Fat: 20g | Cholesterol: 403mg | Sodium: 463mg | Potassium: 876mg | Fiber: 1.3g | Sugar: 22.1g | Calcium: 509mg | Iron: 3mg
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